JD Friday Wine Group Hosting

My wine hosting this year for this group. I sandwiched my hosting between the two founders of the group - so I had to make it good. Luckily there were only 9 people signed up, so I could bring one bottle of each wine. My theme was Napa Cabs 1998 - 2001.

Started with champagne apertif, then the Clos St. Hune vertical, then to the Cabs, and I instructed the guests that they had to name names. All were cabs between the four years, and top bottlings from each estate.

As for wine treatment, I opened all wines (except for the Insignia, which I accidentally forgot) at noon to test and slow ox for five hours. Then I double decanted all but the 04 Clos St. Hune and took to the club. Club poured into decanters and let sit for another hour before pouring into glasses.

I was a little nervous about this champagne, having never tasted it. Bought from Lyle Fass, and he gave me all the details about the wine. It was delicious.

• 1999 Caillez-Lemaire Champagne Premier Cru Vinothèque

  France, Champagne, Champagne Premier Cru

  Served blind - Beautiful gold in the glass. Complex nose - not necessarily yeasty, but nutty and a hint of caramel; definitely some oxidation. Not many bubbles, but the ones there were tiny. Good acidity, and amazing length and finish. Guesses were all over - from the mid 80s to late 90s, big house to Salon (I was honored someone guessed I had enough Salon to serve…). Of course a producer no one had ever heard of, but the wine was well received. I’d say drink up though, if you want some bubbles.

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I asked the chef for an Asian influenced fish dish, and a German/Alsace influenced second course. Chef nailed it.

First Course:
Seabass Sashimi with Tangerine and Persimmon

Second Course:
Duck and Pork Terrine with Texas Peach Chutney

• 2004 Trimbach Riesling Clos Ste. Hune

  France, Alsace

  Served blind - I can still taste this one this morning. A stunner for sure. Beautiful gold in the glass, honeyed lemon with slight petrol on the nose. Viscous, mouth coating, lemon, honey, apricot, long lasting finish. Has plenty of time left, but delicious now. My wine of the night.

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• 2014 Trimbach Riesling Clos Ste. Hune

  France, Alsace

  Served blind - light and bright, and classic Riesling petrol on the nose, but in a subdued and integrated way. So different than the 2004 served next to it. No one guessed a vertical, and I would not have either. This wine was acidic, tasty and punchy - delicious - like a sweet tart. Great fruit, great acid and a long finish. But I’ll wait to open my others until their 20th birthday.

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Third Course:
Seared Beef Tenderloin Medallions with Roasted Carrots, Yukon Gold Whipped Potatoes and Red Wine Sauce

I didn't put these wines in vintage order, but rather more of a terroir order. Howell Mountain, Spring Mountain, then valley - with two that are from more specific places, and the Insignia which is a little less specific.

• 1999 Dunn Vineyards Cabernet Sauvignon Howell Mountain

  USA, California, Napa Valley, Howell Mountain

  Served blind - had a bit of a strange, soapy nose. But under that was the earthy, spicy red fruit that I expect from a Dunn HM. Dry raspberry on the palate - with a touch of black pepper. Delicious.

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• 2000 Philip Togni Cabernet Sauvignon

  USA, California, Napa Valley, Spring Mountain District

  Served blind - lots of spice and cigar box here. Just an amazing nose. The spice continues through on the palate, intertwined with delicious red fruit. Medium plus tannins, and a really long finish. Definitely has the structure to keep going.

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• 2000 Dominus Estate

  USA, California, Napa Valley

  Served blind - when I opened this, I was concerned it might be corked. Left it open in the cellar for a few hours, then double decanted to get the sediment out of the bottle. Still worried about it when I got to the club, as it had a musty smell. Brought a backup bottle, and had several people give their opinions. Here’s the thing - the mustiness all blew off as it sat in a decanter for an hour. That plus time in the glass revealed black/blue fruit on the nose. It was a fun transformation. On the palate, lots of red fruit, with some green pepper - resulting I guess from the cooler and wetter 2000 growing season. I think this ended up as my favorite in the lineup of reds. A lot of complexity and a long finish.

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• 1998 Trefethen Cabernet Sauvignon HãLo Hillspring Vineyard

  USA, California, Napa Valley, Oak Knoll District

  Served blind - what a huge, heavy bottle. Felt the same full and empty. Of the wines I served, this had the most soaked cork. Nose was heavy on the prunes and raisins - almost port-like. Thick and viscous, still tannic, but still lots of fruit - though it was more dried or cooked fruit. In my opinion, the most tired of the wines served, but still tasty.

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• 2001 Joseph Phelps Insignia

  USA, California, Napa Valley

  Served blind - this one I forgot to open at noon, so it did not get the same slow ox as the others. Most muted nose in the group, but the aromas were still fairly primary red fruit. A delicious cherry and raspberry fruit profile on the palate and the one my wife liked the best. Lots of life left here.

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I asked the chef here for a cheese plate with something chocolate. The blue cheese was excellent.

Fourth Course
Chocolate and Cheese Plate

• 1980 Taylor (Fladgate) Porto Vintage

  Portugal, Douro, Porto

  Served blind - my birth year wine for the tasting. When I first poured a taste, before decanting, it was like simple syrup. The sugar was all on top. So it needs the decant to mix together. Even so, very light in color, but what flavor! The Halo may have been more prune-y and raisin-y than this was. Tons of sediment in the bottle. Delicious and fun. Everyone got that it was port, but several thought it was a colheita. Which from the color, I would have guessed the same.

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Overall a great tasting, with great friends.